2 cups cooked chickpeas
¼ cup nutritional yeast
1 tablespoon white wine vinegar
1 tablespoon tahini
1 tablespoon flax oil or extra virgin olive oil
3 tablespoons water
1 teaspoon fine sea salt
1 teaspoon onion powder
½ teaspoon paprika
¼ teaspoon garlic powder
1⁄8 teaspoon dry mustard

And then there's Robb. How does Jon go about explaining Robb? Hm, wrong? Yes, another one of the many wrongs in Jon's life and probably is the biggest of all the wrongs in his life next to his existence.

"Can you just, Jon, here - yes. But, faster."

Whenever Jon thinks of it, there never is a good explanation as to why, of all people, it has to be Robb, his own brother. Maybe, somewhere out there, the gods are laughing at him, watching him suffer every day and every night. Did he ever think it would come to this? Hurried fingers on cold smooth skin? Never has Jon thought it as possible, to find warmth as he sins, to find comfort as he bleeds tears. He’s tried to stop once, twice, thrice but Robb finds a different excuse each time. And each time, Jon believes him.

alex!

alex!

If there's one thing we learned in our Cheese Sauce Tasting a couple weeks back, it's that jarred cheese sauce is, well, not so great. In fact, the runaway winner was classic Texas style queso—that's a can of Ro*Tel tomatoes, mixed with a block of Velveeta cheese.

2 1/2 cups / 5 1/2 oz / 150g finely grated Parmesan cheese
scant 1/4 cup / 50 ml extra virgin olive oil
1/4 cup dry white wine

add in ideas: chopped dried figs, chopped dates, finely lots of chopped chives, lemon zest, or red pepper flakes, dried herbs, chopped sun-dried tomatoes